Seitan Mole & Polenta with Grilled Zucchini & Carrots

Mole sauce is complex and rarely is one recipe the same as another. Everyone has their own combination of spices and chilies that they like best. Not all moles have chocolate in them, but I never turn down a chance to add more cocoa into my diet. This sauce is rich and thick and tastes great smothered over seitan and grilled vegetables.

Thick and creamy polenta underneath grilled zucchini, carrots and seitan covered in spicy mole sauce.

Seitan Mole
mole:
4 dried ancho chilies
1/4 cup golden raisins
1-15 oz can diced tomatoes
1/3 cup sliced almonds, toasted
1 tbl toasted sesame seeds
1 tbl cocoa powder
1 small white onion, small dice
1 garlic clove, smashed
1 tsp salt
1 tsp pepper
1/2 tsp cumin
1/2 tsp oregano
1/4 tsp cinnamon
1/4 tsp ground coriander
1/4 tsp ground cloves

3 tbl extra virgin olive oil
8 oz seitan, medium sized chunks
1 zucchini, thinly sliced
1 carrot, thinly sliced
salt and pepper

Bring two cups of water to a boil and pour over the dried chilies and raisins. Let sit for 30 minutes until soft. Remove the chilies and scrape out the seeds and stem. Place the chilies in a blender, along with the raisins. Keep the soaking liquid to the side. Add the remaining mole ingredients in a blender and blend until smooth. Add 1 cup of the soaking liquid to thin out the sauce. Add more if necessary. Strain through a colander into a small pot. Bring to a simmer, cover and cook for 30 minutes.
Preheat a grill top to medium-high heat. Brush with olive oil. Toss the seitan, zucchini and carrots with salt and pepper and grill for 10-12 minutes until the carrots are tender and the seitan has good char marks.

Polenta
2 cups vegetable broth
1 cup coarse ground yellow cornmeal
salt and pepper

Bring the broth to a boil in a small pot. Slowly stream in the cornmeal and whisk so it doesn't clump. Cook over medium heat, whisking every couple minutes. If the polenta gets too thick and dry, add some more broth or water. Cook for 20 minutes. Season with salt and pepper.

Grilled Eggplant with Mint, Agave and Cumin, Chickpea Cous Cous Salad

Both eggplant and seitan work wonderfully in this recipe to act like a sponge and soak up all of the marinade. Serve with a quick salad of cous cous, arugula and red bell pepper for a fresh side.

Grilled Eggplant and Seitan and Mint, Agave and Cumin Marinade
1 medium eggplant, peeled, small dice
8 oz seitan, medium chunks
1/4 cup small dice red onion
2 garlic cloves, minced
3 tbl fresh chopped mint
3 tbl lemon juice
3 tbl extra virgin olive oil
1 tbl agave
1 tsp cumin
1 tbl dried coriander
1 tsp salt
1/2 tsp black pepper

Combine the eggplant and seitan with all of the remaining marinade ingredients. Marinate for at least 30 minutes to 2 hours.
Preheat a grill. Line a grill basket with foil or make a foil pouch and toss the eggplant in.
Grill for 15 minutes until soft and caramelized with crispy edges.

Chickpea Cous Cous Salad
3 tbl extra virgin olive oil, divided
3 tbl minced red onion
1 red bell pepper, small dice
1 garlic clove, minced
salt and pepper
1 cup cous cous
1-15oz can chickpeas, drained and rinsed
3 tbl fresh chopped mint
1 cup baby arugula

Saute the onions, red bell pepper and garlic with salt and pepper to taste in 1 tbl oil for 5 minutes until soft and fragrant. Add 1 1/2 cup water and bring to a boil. Add the cous cous, turn off the heat and cover. Let sit for 15 minutes. Fluff with a fork and add the chickpeas, remaining 2 tbl of oil, mint and baby arugula. Taste and season.